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Syrian Kebobs {SRC}

It's the last Monday of the month which means it's time for The Secret Recipe Club reveal! This month I was assigned Oh! You Cook! written by Dena. Dena blogs about Kosher recipes and has written The Everything Kosher Slow Cooker Cookbook. As I was browsing Dena's blog I knew this was an assignment I was really going to enjoy. I've pinned several recipes that I plan to try out. These Syrian Kebobs are actually the third recipe I've made from Dena's blog. The only reason they got blogged about is because there were leftovers. I have already made Baked Tilapia with "Crab Meat" Stuffing and Garlic Cheddar Biscuits.

These Syrian Kebobs are very different from the type I usually make. They are not spicy and have whole pine nuts inside. I loved the flavour that these pine nuts added. My boys were not too happy with the presence of the pine nuts but I think that was more because it was something different that they didn't expect. My kebobs didn't brown up nicely because my broiler is acting up. I think these would be fabulous on the barbecue as well. I made some Herbed Hummus Dip (recipe coming soon) to eat with them. My husband and I really enjoyed them. Next time I will make a few without the pine nuts to keep the boys happy.

I really enjoyed this month's assignment and look forward to following Dena's blog and cooking up some more of her delicious recipes! Some of the recipes I've already pinned are Mongolian Beef, Honey Cookies, and Challah. Please head over to Oh! You Cook! to check out some more of Dena's recipes.

Take a large piece of foil and scrunch it up into a boil. Open it up and place on the baking sheet. This will allow the drippings from the kebobs to drip into the crevasses in the foil. Lightly spray with oil and set aside.

In a large bowl, add all the ingredients. Mix together with your hand being careful not to over mix. Shape the kebobs and place on the prepared baking sheet. Place the baking sheet in the fridge for 30 minutes.

Place the top rack in your oven 6 inches from the broiler. Preheat the broiler 15 minutes prior to baking. Broil kebobs 4-5 minutes or until browned. Flip over and broil for another 4 minutes or until browned. (Note: Mine didn't brown nicely because my broiler was not working properly and kept turning off.)

Asi these look so good mA! It's so funny how kids can be weird about food textures hahaha! This looks and sounds amazing.. I'm excited to see the hummus dip recipe! Just the sound of it is making me hungry :D

Great choice for your assignment this month, I like the inclusion of pine nuts, although I often end up using almonds - ever since I bit into a rancid pine nut I got a bit traumatized and stopped buying it. and, I kept them in the freezer, so maybe when I bought the bag they were already too old...